Effect of tertiarybutylhydroquinone on the stability of fried banana chips [fried in refined, bleached and deodorised palm olein]
1982
Rabaiah Rasit | Augustin, M.A.
The stability was compared for banana chips fried in refined bleached and deodorised palm olein, (RBD olein) with and without the antioxidant tertiarybutylhydroquinone BHQ). The peroxide and anisidine values of the oil extracted from the banana chips and stored at 60 degrees Centigrade revealed that banana chips fried in RBD olein containing TBHQ have improved shelf-life stability
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Библиографическая информация
Pertanika (Malaysia)
Том
5
Выпуск
1
ISSN
0126-6128
Нумерация страниц
pp. 119-122
Другие темы
Plantas de valor economico; Estabilizacion; Coccion; Aptitude a la conservation; Aptitud para la conservacion; Qualite; Fruit tropical; Plante fruitiere; Plante d'interet economique
Язык
Английский
Примечание
16 ref. Summary (Malay)
Тип
Summary
1983-06-15
AGRIS AP
Поставщик данных
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